The edible seeds of pines, pine nuts are a great addition to salads, pesto, and pasta dishes, but considering their high price and tendency to spoil quickly, they're not something we typically stock up on. Turns out, maybe we should. The big bags of these ivory-colored "nuts" sold in warehouse stores are a much better deal than those itty-bitty jars of pine nuts at the supermarket.
Toasted pine nuts provide a nice textural contrast to dishes both sweet and savory. To use them up before they turn bitter, try pine nuts in caramelly cookie bars, as a flavor accent in a tomato pan sauce for fish, or in herb-studded pork chops.
Refrigerate in an air-tight container for up to three months, or freeze for up to nine months. Pine nuts have a high oil content and can become rancid quickly. Taste a few before using; you’ll detect a bitter off-flavor when it's time to toss them.